LOUISIANA-STYLE SHRIMP BOIL
Makes 4 servings
(photo on page 77)
For a twist, we swapped the typical red potatoes for sweet potatoes—it’s a great fresh contrast to the smoky sausage and spicy seasoning.
3 quarts water
¼ cup Cajun seafood boil seasoning*
2 stalks celery, cut into 2-inch pieces
1 medium yellow onion, quartered
1 medium green bell pepper, cut into 2-inch pieces
5 cloves garlic, smashed and divided
4 sprigs fresh thyme
½ pound sweet potatoes, cut into 1-inch pieces (peeled if desired)
½ pound smoked andouille sausage, sliced 2 inches thick crosswise
1 pound large fresh shrimp, unpeeled
4 ears fresh corn in husks
¼ cup unsalted butter, softened
½ teaspoon chopped fresh thyme
½ teaspoon Cajun seasoning*
Spicy Rémoulade (recipe follows)
Garnish: fresh thyme, Cajun seasoning
In a large cast-iron Dutch oven, bring 3 quarts water, seafood boil seasoning, celery, onion, bell pepper, 4 cloves garlic, and thyme to